Chicken & Cannellini Beans

    25 min

    Very tasy & quick mid-week favourite


    London, England, UK
    10 people made this

    Serves: 4 

    • 4 portions Chicken Breast
    • 1 cups Dry White Wine
    • 3 Tbsp Olive Oil
    • 1 Medium Onion, chopped
    • 2 x 410g cans Cannellini Beans
    • 1 x 410g can Chopped Tomatoes
    • 1 Vegetable Stock Cube
    • 3 Cloves Garlic, crushed
    • Pinch of Pepper
    • 4 Celery Sticks, chopped
    • 1 bunch Flat-Leafed Parsley (at least 1 cup), chopped
    • Juice of 1/2 Lemon

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat 1 Tbsp of oil in a frying pan on a medium heat and seal chicken breasts on both sides. Once browned, pour wine into the pan and reduce heat to simmer.
    2. In a separate pot, heat the remining 2 Tbsps of oil and add the Onions. Cook until translucent then add the reduce the ehat. Add the Cannellini beans and stir. Then add the tomatoes, stock cube, garlic, celery, pepper and stir.
    3. Turn the chicken and cover. Once the chick is cooked through, pour the remining white wine jus into the bean mixture. Set the chicken aside in the pan and cover to keep warm.
    4. Add the chopped parsley and lemon juice to the bean mixture and increase to a medium heat and allow to simmer until the excess liquid has reduced.
    5. Serve chicken at the side of the bean mixture or cut into strips and place on top.

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    Reviews in English (3)


    Used different ingredients. I also added some whisky in with the wine, which gave the chicken more of a flavour.  -  18 May 2009


    some text missing can you help fill it in please. I am making this tomorrow.  -  13 Oct 2009


    This is great, really easy to prepare. I love the way of cooking the chicken in wine, which I've never done before.  -  18 May 2009